- 2 center-cut, thick cut, bone-in pork chops
- 1/2 cup all-purpose flour
- 1 tbsp. corn starch
- 2 tsp. kosher salt, plus more to coat chops
- 2 tsp. ground black pepper, plus more to coat chops
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1/4 cup vegetable oil
- 2 tbsp. unsalted butter
- Pat chops dry and generously coat with kosher salt and ground black pepper.
- Combine flour, corn starch, kosher salt, pepper, garlic powder, paprika and cayenne pepper in a shallow dish.
- Heat oil over medium-high heat in large skillet until hot. Add butter and let melt completely (this will help with browning the chops).
- Dredge chops, individually, into seasoned flour mixture to entirely coat and then shake off excess. Add chops to hot pan, careful not to overcrowd. Cook 4-5 minutes per side or until nicely golden brown. Test the chop by poking with a fork to make sure the juices run clear. Be careful not to overcook the chops, as this will make them dry and chewy.
- Drain on plate lined with paper towels. Serve immediately.